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If you are looking for a special dinner for two you really cannot go wrong with shrimp scampi and I figured that it was the perfect time to update my old recipe! Shrimp scampi is a really simple pasta dish consisting of shrimp sauteed in a buttery, garlic, white wine and lemon sauce that is just to die for! Although this recipe is super quick and easy it is perfect for entertaining or for special dinners for two in addition to being a great weeknight meal. Really it takes more time to cook the pasta than it does to make the shrimp and sauce so dinner is on the table in less than 20 minutes! I like to hit the scampi up with some red pepper flakes for a touch of heat along with some lemon zest and parsley for garnish. No matter how you cut it, this dish is sure to impress and they will never know how easy it was to make!

Shrimp Scampi

Succulent sauteed shrimp in a buttery lemon and white wine sauce that is surprisingly quick and easy to make.

ingredients

8 ounces linguine (or other pasta)

1 tablespoon olive oil

2 tablespoons butter

1 pound jumbo shrimp (16-24), shelled and deveined

4 cloves garlic, chopped

1 pinch red pepper flakes (optional)

1/4 cup white wine

1/4 cup lemon juice (~1 lemon)

salt and pepper to taste

1 teaspoon lemon zest

1 tablespoon parsley, chopped

directions

Start cooking the pasta as directed on package.

Meanwhile, heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before transferring to a large bowl.

Add the white wine and lemon juice to the pan, deglaze it, simmer for a minute and remove from heat, season with salt and pepper and stir in the parsley and lemon zest before tossing with the shrimp and pasta.

Note: The cook time for the shrimp will vary depending on the size of your shrimp. When the shrimp just turns from 'translucent' to opaque/white (look at the thickest part of side where it was deviened) it is done and you want to flip the shrimp and then just a little before the white gets to the centre from the other side remove it from the pan; the residual heat will finish the job.Option: Serve topped with parmesan.

next time try adding a bit of the pasta water - the added starch will allow the sauce to really stick more to the pasta instead of totally draining to the bottom. of course you'll still have a nice puddle of sauce at the bottom, but the starch really thickens it a bit and allows it to cling to the pasta. bravo!

Looks great. I wasn't aware that scampi in North America referred to prawns cooked in lemon juice and white wine. Scampi in Ireland is prawn or fish coated in breadcrumbs and deep fried, also delicious.

Kevin, I came across your blog tru Foodgawker and was amazed at all your decilious food photos.. one of the recipe I've tried from you is this Scampi. This was good.. my kids eat it all! they love it..

I was visiting my parents over Christmas and was assigned kitchen duty for most of the time I was there (not really a punishment for me, I love to cook).I made this dish for a group of fairly picky eaters, and it was a hit. Thanks for the recipe.I'm slowly working my way through your archives. :)

I was craving Shrimp and I knew you would have the perfect recipe!! Made this t'nite with huge de-veined shrimp that I peeled and it was delicious!! Will def make again and again!I make a ton of your recipes and they always work out and get eaten up!!

I tried this exact recipe tonight and wasn't impressed. I won't be making it again, I'm not trying to discourage others from making this, but I think this recipe needs to be more specific about what kind of white need needs to be added, and for some reason my shrimp turned out a little rubbery and I cooked them for the recommended time....for beginners, i need a recipe that is more specific. -Andrea

Andrea: The cooking time will vary based on the size of the shrimp. If you used the 16-24 size shrimp as requested in the recipe they should have come out perfectly. When the shrimp just turns from 'translucent' to opaque/white it is done so you want to flip the shrimp just a little before the white gets to the centre and the remove it from the pan.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.